• 1 2/3 cups chestnut flour
• 1/3 cup plus 1 tablespoon unbleached all-purpose flour
• 1/4 teaspoon salt
• 1 egg, beaten
• 3 cups whole milk
• 1 tablespoon unsalted butter, plus extra if needed

• 1 cup fresh ricotta (preferably sheep's milk
• ) 1/3 cup chestnut or acacia honey
• 1 cup berries
• 1/4 cup confectioner's sugar

Make the crêpes: Sift the two flours together into a bowl. Beat in the salt and egg; add as much milk as needed to obtain a fluid batter that is thinner than pancake batter. Heat an 8" nonstick skillet over medium-high heat. Add the butter and swirl it to coat. Pour in 1/3 cup of the batter and tilt the pan to spread the batter to the edges of the skillet. Cook until set; flip and cook until set and golden on the other side, about 5 minutes in all. Continue with the remaining batter; you might need to butter the skillet again. You will need 8 crêpes; refrigerate additional crêpes for up to 2 days. Fill the crêpes: Stuff each of the warm crêpes with one-eighth of the ricotta. Place on 8 plates, drizzle each with one-eighth of the honey, and top with one-eighth of the berries. Dust with one-eighth of the confectioner's sugar and serve. Serves 8

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